Rheological properties of corn oil emulsions stabilized by commercial micellar casein and high pressure homogenization
Year: 2008
Type: article
Source: LWT
Authors: M.F. San Martin-González, A. Roach, F. Harte
Institution: University of Tennessee at Knoxville
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W1973613810